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10.1007/s11947-019-02287-x |
Assessing The 3D Printing Precision And Texture
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Huang, Meng-Sha; Zhang, Min, 0000-0001-8107-5212;
Bhandari, Bhesh |
Food And Bioprocess Technology |
2019 |
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10.1007/s12393-019-09199-8 |
Applications Of 3D Printing In Food Processing |
Nachal, N.; Moses, J. A.; Karthik, P.;
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Food Engineering Reviews |
2019 |
| 6027 |
10.1016/j.foodchem.2019.02.090 |
Impact Of Macronutrients Printability And 3D-Printer
Parameters On 3D-Food Printing: A Review |
Perez, Bianca; Nykvist, Hanna; Brogger, Anja F.;
Larsen, Maria Barmar; Falkeborg, Mia Fiilsoe |
Food Chemistry |
2019 |
| 6048 |
10.1016/j.foodhyd.2018.08.026 |
Linking Rheology And Printability Of A Multicomponent
Gel System Of Carrageenan-Xanthan-Starch In Extrusion Based Additive
Manufacturing |
Liu, Zhenbin; Bhandari, Bhesh; Prakash, Sangeeta;
Mantihal, Sylvester; Zhang, Min |
Food Hydrocolloids |
2019 |
| 6089 |
10.1016/j.foodres.2018.05.075 |
Creation Of Internal Structure Of Mashed Potato
Construct By 3D Printing And Its Textural Properties |
Liu, Zhenbin; Bhandari, Bhesh, 0000-0001-8800-6295;
Prakash, Sangeeta; Zhang, Min, 0000-0001-8107-5212 |
Food Research International |
2018 |
| 6285 |
10.1016/j.ifset.2018.01.001 |
Physical Properties Of 3D Printed Baking Dough As
Affected By Different Compositions |
Yang, Fan; Zhang, Min; Prakash, Sangeeta; Liu,
Yaping |
Innovative Food Science & Emerging
Technologies |
2018 |
| 6286 |
10.1016/j.ifset.2019.102214 |
Extrusion-Based 3D Printing Of Food Pastes: Correlating
Rheological Properties With Printing Behaviour |
Zhu, Sicong; Stieger, Markus A.; Van Der Goot, Atze
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Innovative Food Science & Emerging
Technologies |
2019 |
| 7378 |
10.1016/j.jfoodeng.2018.09.011 |
Effect Of Rheological Properties Of Potato, Rice And
Corn Starches On Their Hot-Extrusion 3D Printing Behaviors |
Chen, Huan; Xie, Fengwei; Chen, Ling,
0000-0001-6074-523X; Zheng, Bo |
Journal Of Food Engineering |
2019 |
| 7379 |
10.1016/j.jfoodeng.2019.03.016 |
Application Of Soy Protein Isolate And Hydrocolloids
Based Mixtures As Promising Food Material In 3D Food Printing |
Chen, Jingwang, 0000-0003-4626-985X; Mu, Taihua;
Goffin, Dorothee; Blecker, Christophe; Richard, Gaetan; Richel, Aurore;
Haubruge, Eric |
Journal Of Food Engineering |
2019 |
| 7381 |
10.1016/j.jfoodeng.2019.109691 |
3D Printing Of Egg Yolk And White With Rice Flour
Blends |
Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan,
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Journal Of Food Engineering |
2020 |
| 7993 |
10.1016/j.lwt.2018.06.014 |
Dual Extrusion 3D Printing Of Mashed
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Liu, Zhenbin; Zhang, Min, 0000-0001-8107-5212; Yang,
Chao-Hui |
Lwt |
2018 |
| 7995 |
10.1016/j.lwt.2018.12.031 |
Improving 3D Printing Process Of Lemon Juice Gel Based
On Fluid Flow Numerical Simulation |
Yang, Fanli; Guo, Chaofan; Zhang, Min,
0000-0001-8107-5212; Bhandari, Bhesh; Liu, Yaping |
Lwt |
2019 |
| 7996 |
10.1016/j.lwt.2018.12.053 |
Rheological And Mechanical Behavior Of Milk Protein
Composite Gel For Extrusion-Based 3D Food Printing |
Liu, Yaowei; Yu, Yun; Liu, Changshu; Regenstein, Joe
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Lwt |
2019 |
| 8136 |
10.1016/j.meatsci.2019.03.005 |
3D Printing Of Meat |
Dick, Arianna, 0000-0003-3474-0309; Bhandari, Bhesh,
0000-0001-8800-6295; Prakash, Sangeeta |
Meat Science |
2019 |
| 9772 |
10.1016/j.tifs.2019.02.023 |
Toward The Design Of Functional Foods And Biobased
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Portanguen, Stephane; Tournayre, Pascal,
0000-0001-6431-0268; Sicard, Jason, 0000-0002-7197-8212; Astruc,
Thierry; Mirade, Pierre-Sylvain |
Trends In Food Science & Technology |
2019 |
| 18329 |
10.1111/1541-4337.12443 |
Model Building And Slicing In Food 3D Printing
Processes: A Review |
Guo, Chaofan, 0000-0002-7559-892X; Zhang, Min,
0000-0001-8107-5212; Bhandari, Bhesh |
Comprehensive Reviews In Food Science And Food
Safety |
2019 |